Gongura Dal

"Ever craved a dal that’s tangy, bright, and nourishes you to the core? Step into your kitchen and whip up Gongura Dal—the Andhra classic where sorrel leaves give toor dal a citrusy kick that dances on your taste buds. A Spoonful of History Gongura, or sorrel, has anchored Telugu cuisine for centuries. Farmers in Andhra Pradesh relied on its natural sourness to perk up simple meals, especially during the scorching summer months. Over time, this leafy green became the star of everything from chutneys to curries—none more iconic than Gongura Dal. This tangy, comforting gongura dal is a classic Andhra-style lentil dish made with toor dal and fresh gongura (sorrel) leaves. Pressure-cooked with onions, tomatoes, garlic, and green chilies, it’s finished with a ghee tempering of mustard, cumin, dals, and curry leaves. It’s bold, flavorful, and pairs beautifully with hot rice and a drizzle of ghee—perfect for an everyday meal that feels special."